Melt the butter in a heavy bottomed pot and add the onions- sweat them for 5 minutes till translucent but not brown. Add the garlic and ginger and with the flame still on low cook for an additional 2 minutes to bloom them. Add the zest and the spices and treat them likewise. Turn up the heat, add the carrots and stir it all up. After a half a minute or so splash it with the wine and the orange juice. Once that hits you in the face stir in the stock and bring it to a low and careful boil. When the carrots are soft after (about 45 minutes), it’s time to puree the soup either with a hand blender or by straining the solids off and pureeing them in a food processor and blending it back into the liquid. Season to taste and add the cilantro.
As an option you can dollop or squirt a ribbon of spiced yogurt or creme fraiche on the top of the soup when you serve it. Make it nice as life is precious.
Bring the berries and water to a simmer and when they burst after about 20 minutes strain and press all of the juice out of the berries. Bring the juice, sugar, cinnamon, zest and lemon juice to a low boil and cool another 20 minutes. Add the Marsalla. Simmer 10 minutes, add the arrowroot and a little water and cook 5 minutes to thicken. Remove the cinnamon sticks and chill completely. To serve, ladle the chilled soup into a bowl and place a dollop or swirl of yogurt on the top. It makes about four quarts. Enjoy!
Beat butter and sugar 3 minutes until fluffy. Beat in eggs 1X1; add rest of ingredients. Shape into logs 1 1/2” in diameter and the width of the short length of a sheet pan. Fashion parchment covered foil barriers to place between the logs on the parchment lined sheet pan and bake at 325˚ for 30 or more minutes until firmed up and slightly browned. Carefully remove to a cutting board and slice with the serrated knife into 1/4” thick cookies on a slight bias approx. 3” long. Set on parchment lined sheet pans and bake at 250˚ till completely dry.
This is a great gift, or item to bring to a party. I suggest using a fun bag to place them in and tie with ribbon.